Auyama is a vegetable similar to pumpkin, its rind is green and the pulp is orange.
This cake, known in several countries is considered typical in Venezuela.
The creaminess of its pastry is similar to the texture of a pudding.
First cook the auyama, remove the rind and mash it until forming a puree.
Place the eggs and sugar in a bowl. Whisk a little.
Add the churned butter and mix until forming a cream.
Add the auyama puree and mix again.
Sift the flour, corn starch, salt, cinnamon and baking powder.
Add the previous preparation gradually, always stirring.
Lastly, pass the raisins through some flour and pour then into the cake, mixing until they are distributed.
Grease and dust a 9.5 in mold or a savarin mold and pour the preparation in it.
Take to a moderate oven so it can cook slowly and evenly for 45 minutes.
If we want the surface to be more golden move the oven rack higher and place the cake for 5 or 10 more minutes. This if necessary, since it depends on the oven in each kitchen.
Once cooked, remove and allow cooling in the mold. Sprinkle with icing sugar.
1 ½ cup of sugar (10.5 oz)
9 oz of butter
1 tbsp. of vanilla
2 tbsp of cognac
1 1/2 cup of auyama puree
2 cups of flour (8.5 oz)
1/2 cup of corn starch (2 oz)
3 tbsp of baking powder
A pinch of salt
1 tbsp. of cinnamon
3/4 cup of soaked raisins